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chocolate American buttercream swirled in a glass bowl on a light brown surface with a blue linen

Chocolate Buttercream Frosting

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Chocolate buttercream takes any dessert to the next level. This frosting recipe is easy and delicious! Step-by-step photos teach you how to make this smooth, rich, chocolate frosting!

  • Total Time: 15 minutes
  • Yield: Enough to lightly frost a 2 Layer 8-inch Cake or frost 12-16 Cupcakes


Units Scale
  • 8oz (1 Cup) Salted Butter, softened to room temperature
  • 450 grams ( 3 3/4 Cup) Confectioners Sugar
  • 67 grams (3/4 Cup) Dutch-Process Cocoa Powder
  • 2 Teaspoons Pure Vanilla Extract
  • 4-6 Tablespoons Heavy Cream or Whole Milk


  1. In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld mixer beat the butter for 5 full minutes, until light and fluffy. 
  2. In a very large bowl sift together the powdered sugar and cocoa powder to remove any lumps, this is crucial to smooth frosting.
  3. Add half of the sugar/ cocoa to butter then beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes. Make sure to scrape down the bowl every minute or so to ensure everything is evenly combined.
  4. Add the vanilla and three tablespoons of heavy cream and beat for another 2 minutes, you may want to add the remaining heavy cream if desired. 
  5. Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature, and mix before using. 


Enough to very lightly frost a 2 Layer 8-inch Cake or frost 12-16 Cupcakes.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Category: Dessert
  • Method: Mix
  • Cuisine: American
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